Enchiladas and Iowa St. Croix Rosé…A spicy spring meal!
Tassel Ridge Iowa St. Croix Rosé, a dry, fruity, flavorful rosé, is a perfect pairing for the spices and bold flavors in these Black Bean Enchiladas. Or, if you prefer a sweeter wine, try Tassel Ridge American Pink Catawba.
Tassel Ridge Black Bean Enchiladas with Tomatillo Salsa
- 1½ cups picante sauce or salsa
- 1 8-oz can no salt added tomato sauce
- cooking spray
- 12 6-inch tortillas
- 4 cups canned black bean chili (2 approx. 15-oz cans)
- 1½ cups shredded pepper jack cheese
Preheat oven to 350°F. Combine picante sauce and tomato sauce in small bowl. Coat 13 x 9-inch baking dish with cooking spray. Spread 1 cup sauce mixture in bottom of pan. Warm tortillas according to package directions. Spoon about ⅓ cup chili into center of tortilla. Roll up tortilla. Place, seam side down, in baking dish. Repeat with remaining tortillas. Top with remaining sauce mixture. Sprinkle with cheese. Cover with foil. Bake for 25 minutes, or until heated through. Remove foil. Bake 5 minutes, or until cheese is melted. Serve with tomatillo sauce. Serves 4–6.
Wine Recommendation—Tassel Ridge Iowa St. Croix Rosé or, if you prefer a sweeter wine, Tassel Ridge American Pink Catawba
Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Mahaska County, Iowa, vineyards, Iowa St. Croix Rosé pairs well with Asian stir-fry, Mexican dishes, and other spicy foods. Serve slightly chilled.
- ¾ cup peeled and chopped tomatillos
- 2 Tbsp seeded and chopped jalapeños
- pepper, to taste
- ¼ cup chopped onion
- ¼ cup chopped cilantro
- ⅛ tsp salt
- 1 clove garlic, minced
- ½ ripe avocado, mashed
- 2 tsp lime juice
Combine tomatillos, jalapeños, pepper, onion, cilantro, salt, and garlic in blender. Process to a coarse puree. Transfer to bowl. Stir in avocado and lime juice.